Vegetable Rice Soup
4 Tbsp. butter
3/4 cup onion (chopped)
3 ribs chopped celery
1 cup carrots grated
19 ozs cannellini beans
1/2 cup shredded cabbage
1 tomato chopped
1 zucchini
1 summer squash
2 Tbsp. tomato paste
1 1/2 cups potatoes (cubed)
2 qt chicken broth
3 cloves minced garlic
2 tbsps parsley (dried)
1/2 cup rice
1/2 cup grated parmesan cheese
1. Melt butter in a heavy pot over medium heat. Add onion, celery, and carrots; sauté for a few minutes.
2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot.
3. Bring to a boil, cover, and reduce heat. Simmer for approximately 20 minutes until vegetables are barely tender.
4. Add Rice, and simmer for 20 minutes more.
6. Correct seasoning to your taste.
7. Serve hot with grated Parmesan cheese